You're going to get some smoke. Minimize it with high smoke point oil and ventilation.

Yes, you can reduce it, but never eliminate it entirely. Seasoning oil has to get hot enough to polymerize, and that means smoke. If your kitchen is totally sealed, you’ll smell it.

Here’s the trick: use a high smoke point oil like grapeseed, avocado, or refined coconut. Skip olive oil and flaxseed – they smoke at lower temps and leave a sticky mess. Preheat the pan in the oven at a temp about 50°F below the oil’s smoke point. Rub a very thin layer on the pan (wipe it off like you’re trying to remove it), then put it in the oven upside down on the top rack, with a baking sheet on the rack below to catch drips. Open a window and turn on the hood fan.

Even with this method, you’ll get some wisps of smoke when the oil first hits the hot pan. That’s normal. If you want zero smoke, you can’t season in an oven – use the stovetop method instead (but that also smokes, just different).

Bottom line: ventilation is your friend. Or do it in a toaster oven outside if you’re really worried.